Beef Chilli Con Carne

• servings: 6 servings
• total time: 2 hours

Ingredients

1 Onion

3 Red Bell Peppers

400g Beef Mince

3 Garlic Cloves

1 tbsp Tomato Purée

1 tsp Chilli Powder

2 tsp Smoked Paprika

1 tbsp Ground Cumin

800g Tinned Chopped Tomatoes

480g Drained Cooked Kidney Beans

500ml Beef Stock

200g Frozen Sweetcorn

Olive Oil

Directions

Finely dice the onion and red peppers. Crush the garlic.

Add a drizzle of olive oil into a large lidded saucepan on medium heat. Once hot, fry the mince in batches, making sure it doesn’t stew. Once browned, remove from the pan and set aside.

Add another glug of oil into the pan. Then, add the onion and pepper. Stir-fry over until softened, 7 mins, then add the garlic and fry until fragrant.

Stir in the tomato purée, chilli powder, paprika and ground cumin. Cook for 2 mins stirring all the time.

Add the tinned tomatoes and drained kidney beans. Mix well, then return the mince to the pan and pour in the beef stock. The mince should all be covered. If not, add a splash of water. Season with salt and pepper. At this point, taste the chilli – if you want more spice, add a wee bit more chilli powder.

Simmer the chilli until thickened to your liking, or bring to the boil, then reduce to a simmer, place a lid on and leave to cook gently for up to 1 hr 30 mins, depending on how much time you have. Simmering for a longer time will mean a thicker, richer end result, but it’s still delicious eaten straight away if you don’t have the time or are too hungry.

Stir the sweetcorn through until defrosted before serving.

Notes

Student dinners don't get easier than this. Make a big batch of this beefy chilli con carne and you'll be able to make a load of easy meals throughout the week.

You can use this batch to make an Easy Burrito Bowl (https://www.umami.recipes/recipe/iM3Rtj2xprWqSWQHMw6O), Cheesy Chilli Quesadillas (https://www.umami.recipes/recipe/OUcCb4yzp8O3xjaLkgyq), and Loaded Chilli Nachos (https://www.umami.recipes/recipe/BUieVJYs8Gekdiic1zrl).